Marinara Sauce

ART: Chef Hat

3 quarts canned diced tomatoes (blend coarse puree)
6 tbsp Olive oil
1/4 cup diced red onions
1 tbsp minced garlic (fresh)
1 1/2 tbsp basil (dry)
2 tbsp oregano (dry)
2 tbsp parsley (dry)
1 1/2 tbsp saute’ dust
salt and pepper to taste

*optional-sugar (no more than 1 1/2 tsp)

*optional-wine (red or burgandy; 1/4 cup)

Saute’ onions in oil until translucent. Then add garlic saute’ until it bubbles. Then add all seasonings, stir. Then add tomatoes and cook for approximately 45 minutes.

*If too thin, add paste 1 tbsp at a time. If too thick add water 1/4 cup at a time.

*You can freeze any remaining sauce.

Serves 4-6

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